Craving the goodness of a traditional side dish? Look no further than Paula Deen potato salad. This recipe is as classic as it gets.
Chunks of red potatoes and eggs are tossed with a creamy mayo dressing and made even more delicious with bacon crumbles, chopped celery, minced onion, and fresh dill.
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It’s the ultimate backyard party side dish, although I also don’t mind devouring it on its own.
Learn how to make potato salad the Paula Deen way! It’s easier than you think, and you’ll use this recipe again and again.
Paula Deen’s potato salad is the traditional potato salad you grew up eating at summer barbecues and picnics.
With a combination of creamy potatoes, rich boiled eggs, and a mayo dressing, this potato salad is as delectable as it gets.
It’s refreshing, but hearty and filling at the same time.
It’s best served chilled, which is what makes it a perfect summer side dish.
First, boil the potatoes. This recipe calls for baby red potatoes, so you can leave the skins on.
Season the water with two tablespoons of salt. I know this seems like a lot, but trust me, it won’t make your potatoes extremely salty.
Bring the salted water and potatoes to a boil. Then, reduce the heat and simmer until the potatoes are fork-tender.
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You won’t need to keep the water boiling at this point. A gentle simmer will do, and it will cook the potatoes just as quickly.
The length of cooking depends on the size of your potatoes, but it’ll be somewhere around 8-10 minutes.
While waiting, prepare the other ingredients: hard-boil and slice the eggs, cook the bacon, chop the celery, and mince the dill.
Once cooked, drain the potatoes in a colander and allow them to cool slightly.
To speed things up, you can submerge the potatoes in an ice bath for 2 to 3 minutes.
Meanwhile, prepare the dressing. You can do this in the same bowl you’ll put the salad in for easy clean-up.
Whisk together the mayonnaise, sour cream, dill, salt, and pepper. Taste the dressing and adjust the seasonings accordingly.
Once the potatoes are warm enough to handle, slice them in halves or quarters, depending on their size. The idea is to cut them into bite-sized pieces.
Place the potatoes in the bowl along with the bacon, hard-boiled eggs, celery, and onion. Toss the ingredients together gently until well-coated.
Cover the bowl with plastic wrap and refrigerate it for at least 30 minutes.
Serve potato salad either chilled or at room temperature. It’ll be fantastic either way.
For potato salad, go for waxy over starchy potatoes. They’re firm enough to hold their shape when boiled, compared to starchy potatoes, which will disintegrate.
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You’ll use red baby potatoes for this salad, which is awesome because besides being waxy, their skins are also thin. This means there’s no need to peel them!
And since they’re small, it takes no time to cook them.
Another great contender is Yukon Gold. They have a nice, buttery flavor and a creamy texture.
While other recipes will call for cutting the potatoes before cooking, I don’t advise it.
It may cut the cooking time in half, but the results are nowhere near as acceptable.
When they’re already cut open, the potatoes will absorb more water than you want them to.
They’ll be super saturated with liquid, which will make them too mushy.
When you boil them whole, the skins will protect the spuds from absorbing too much water.
The great thing about baby red potatoes is because they’re small, you won’t even need to wait long for them to cook.
For this recipe, I add 2 tablespoons of salt to the water. The potatoes will only absorb a little amount of salted water, so this won’t make your potatoes overly salty.
But don’t feel like you should leave the skins on even though you don’t want to!
If you want to peel the spuds, do so post-boiling and cooling. Potato peels come off easily when cooked.
Source: https://gardencourte.com
Categories: Recipe
This post was last modified on 10/10/2023 20:00
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